Hungarian Poppy Seed Bread

1 ½ tablespoons active dry yeast
1/3 cup brown sugar packed
2 teaspoons salt
5-6 cups all purpose flour
1 cup milk
½ cup water
6 tablespoons unsalted butter
3 eggs
1 12 ounce can of poppy seed filling
1 large lemon juiced
zest of 1 large lemon
1 cup chopped walnuts

In a large mixing bowl combine yeast, sugar, salt, lemon zest, and 2 cups of flour. In a small saucepan, combine milk, water, and butter. Heat on low until butter melts. In another bowl, mix the poppy seed filling and the lemon juice.

Add milk mixture and eggs to dry mixture and beat hard for 1 minute or until creamy. Add remaining flour ½ cup at a time to form a soft dough that just clears sides of bowl.

Turn dough out on a lightly floured work surface and knead until smooth, spring, and soft, adding flour 1 tablespoon at a time as necessary to prevent sticking. Transfer to a deep, oiled bowl, turn once to coat dough, and cover. Let rise in a warm place until doubled in bulk, about 1 ½ hours.

Turn dough out onto a lightly floured work surface and divide in half. Pat or roll out each section into a 9 by 14 inch rectangle. Leaving a 1 inch border on all sides, spread each section evenly with half the poppy seed mixture. Sprinkle ½ cup walnuts over each section. Roll up from short end and pinch seams to seal. Place each roll seam-side down in a greased 9 by 5 inch loaf pan. Cover, and let rise 40-60 minutes.

Bake in center of oven for 40-45 minutes at 350 degrees or until hollow sounding when tapped with your finger. Remove from pans to cool completely on rack before slicing.

Note:

Next Saturday morning I'll be involved in an extended meeting with the Committee on Ministry and unable to cook. Bread-making will resume the following Saturday. Nine loaves down, three to go!